Mini Candy Bar Cookies Recipes

ULTIMATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375°. Place Butterfinger candy bars in a food processor; process until ground. In a large bowl, cream butter and 2 cups ground candy bars until blended. Beat in eggs. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Shape into 1-in. balls; roll in remaining ground candy bars. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until tops are cracked., Immediately press a piece of candy into the center of each cookie. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

MILKY WAY COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 360°F..
• Line a baking sheet with parchment paper and set aside.
• In a large bowl, cream the butter, sugar, and brown sugar until fluffy (approximately 3 minutes at medium-high speed).
• Add the vanilla and two eggs, and beat for an additional 2 minutes at medium speed.
• Sift in the baking soda, baking powder, sea salt, and flour and mix until fully incorporated.
• Add in the Milky Way chunks and the chocolate chips. Stir until well distributed (the batter should be somewhat thick).
• Chill the dough for 15-30 minutes in the refrigerator.
• Use a 2 tablespoon cookie scoop to scoop dough onto the lined cookie sheet.
• Bake for 9 - 11 minutes or until the edges of the cookies are golden brown.
• Remove from the heat and allow the cookies to remain on the cookie sheet for an additional 5 minutes.
• Enjoy!

HERSHEY'S® CHOCOLATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Mix flour, salt, and baking soda together in a bowl.
• Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
• Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
• Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
• Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.

CANDY BAR COOKIES!

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together the butter and the sugars until fluffy, beat in the eggs and vanilla. Add the flour with the baking powder and salt mixed inches Stir until blended. Fold in gently the chopped candy bars. If desired, add a cup of chopped almonds, walnuts, pecans or other nut.
• 3. Drop on a cookie sheet in the size you wish and bake until edges are browned nicely in the middle of the oven (ten minutes or less). Transfer to a cooling rack. From here they disappeared so I can't tell you shelf life but assume these will freeze nicely and ship well.

PEANUT BUTTER CANDY BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil extending over the ends of the pan; coat with butter.
• Combine crushed cookies and butter in a bowl. Press crumb mixture into the bottom of the prepared pan.
• Bake in the preheated oven until crust is set, 6 to 8 minutes. Remove crust and leave oven on.
• Combine condensed milk, peanut butter, and vanilla extract together in a bowl, stirring until smooth.
• Sprinkle peanut butter cups, chocolate chips, peanuts, chocolate-covered peanut butter candy, and coconut over the baked crust. Drizzle condensed milk mixture over the coconut.
• Bake in the hot oven until lightly browned, about 27 minutes. Remove to a wire rack and let cool in pan. Pull aluminum foil to lift uncut brownies out of pan. Peel foil away from sides; cut brownies into bars.

MINI CANDY BARS RECIPE BY TASTY

Steps:

• Place 9 wafers on a tray and glaze each with approximately ⅓ tbsp of caramel. Layer a second wafer on top and transfer to the freezer while preparing the ganache.
• For the ganache, combine the chocolate and heavy whipping cream in a glass bowl and heat over boiling water or using a double broiler until combined.
• Remove the caramel-coated sugar wafers from the freezer and coat each in a thin layer of the chocolate ganache.
• Place in the fridge to cool for at least 15 minutes and enjoy!

CANDY BAR COOKIES

Steps:

• Pre heat oven to 350.
• Beat cookie dough and Flour until combined (this could take a while)
• Shape 1 - ½ teaspoons of dough around each snickers (don't measure, just eyeball it! just make sure that the whole snickers is covered)
• Roll in sugar
• Place 2 inches apart on a foil or parchment paper on a cookie sheet
• Bake for 10 -12 minutes.

CANDY BAR SURPRISE COOKIES RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. In a large bowl, cream butter, sugars, and vanilla until smooth. Add eggs, one at a time, beating after each addition. In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet, and stir to combine. Use an ice cream scoop to shape the dough into balls. Take a dough ball in one hand, and flatten it slightly. Place a mini candy bar in the middle of the cookie dough, and carefully fold the dough up and over the candy bar, completely enclosing it in dough. Reshape as needed. Place on an ungreased cookie sheet and repeat with the remaining dough balls and candy bars, placing 12 cookies per baking sheet. Bake for 10-12 minutes until just beginning to turn golden on the edges. Remove from oven, cool on sheet for a few minutes, then transfer to a wire rack to cool. Makes 2 to 2 1/2 dozen cookies.

COLORFUL CANDY BAR COOKIES

Steps:

• Preheat oven to 350°. Beat cookie dough and flour until combined. Shape 2 teaspoons dough around each candy bar. Roll in colored sugar. , Place 2 in. apart on parchment-lined baking sheets. Bake until set, 9-11 minutes. Cool on pans 1 minute. Remove to wire racks to cool.